This vegan key lime cheesecake will become your favorite no-bake cheesecake recipe ever.
Key lime lovers, listen up – this vegan key lime cheesecake is about to change everything you ever knew about vegan cheesecakes.
Vegan cheesecakes normally get all their creaminess from cashews, but this one’s special. The humble avocado is our secret to getting a super-creamy vegan cheesecake that just melts in your mouth! Plus, we think the pretty green hue makes it ultra-photogenic.
If you have nut allergies, you can switch out the nuts in the base for cacao nibs, and the cashews in the filling for more avocado. For the filling, simply substitute the cashew nuts for the same weight of avocado, then add 4 tbsp. more coconut oil. That’ll ensure it all holds together.
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Created by Charlotte Helena
For The Base:
- 7/8 cup (75g) almonds or 2/3 cup cacao nibs
- 2 tbsp. rolled oats
- 1 tbsp. coconut oil (melted)
- 3-4 soft pitted dates
For The Filling:
- 1 cup (150g) cashew nuts* (soaked in boiling water for at least 1 hour)**
- 1/2 ripe avocado
- 2 tbsp. coconut oil (melted, room temperature)
- 2 tbsp. Sugar-Free Syrup/maple syrup/agave nectar or your favorite syrup sweetener
- 1/2 ripe banana
- Juice and zest of 1 lime
*To make this filling nut-free, simply swap the cashews for 150g avocado and add 4 tbsp. more coconut oil to ensure it holds together, as coconut oil is solid at room temperature.
**To soak your cashews, simply pop them in a heat-proof jug or container and cover with boiling water. Leave them to soak for at least 1 hour, then drain the water out. Your cashews will now be super-creamy – perfect for your no-bake vegan cheesecake.
1. To make the crust of the cheesecake, drop the almonds into a food processor and pulse for a few seconds to crush them into a rough flour consistency.
2. Add in the rolled oats, melted coconut oil and soft pitted dates, and blend again until you’re left with a slightly sticky, crumbly mixture.
3. Pour the mix into a small cake tin, around 8 inches (loose bottom tins work best here), and firmly press the mixture into the tin and around the sides to create the pie crust.
4. Place this into the freezer whilst you prepare the filling – around 10 minutes minimum to set the coconut oil.
5. Next pour the cashews (if you’re using them), avocado, coconut oil, syrup, banana, lime juice and zest into a food processor and blend until very smooth and creamy. You can add more sweetener or lime juice here to taste if you prefer.
6. Now, pour the filling into the crust and leave in the freezer for 1-2 hours to set. Once set, decorate with some thin lime slices and serve. Store in the refrigerator.
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